Guacamole is a balance of delicate flavors.. A big secret of great guacamole was revealed to us in a small café on the High Road to Taos, where the guacamole was made tableside, by a woman whose family had lived in the small village for hundreds of years. After slicing up the avocado, she chopped a tomato, and put the pieces in a sieve to drain the juice, while she mixed the rest of the ingredients. “Tomato juice and avocado don’t go together,” she said.
- 2 avocados, ripened
- 1 clove garlic, crushed
- 1 serrano chile pepper, finely minced
- 2 Tablespoons onion, finely minced
- 1 small tomato, peeled, chopped, and drained (preferably a Campari tomato)
- 2 Tablespoons cilantro, chopped (optional, especially if you hate cilantro)
- 1 teaspoon fresh lime juice
- ½ teaspoon salt (Morton’s Sea Salt is cheap and pure-tasting)
- black pepper to taste
Cut avocados in half, remove the pit, then scoop the flesh into a bowl. Add the rest of the ingredients, except tomato. Mash all the ingredients together, leaving a few small chunks of avocado. Stir in the drained tomatoes.
Serve with fresh warm tostada chips or good storebought chips (Tostitos Restaurant-Style Tortilla Chips are easy to find).
Choose avocados that are bright green, but just beginning to turn dark. Leave them in a plastic bag overnight, or several days, until they begin to dark with touches of light green, or no light green at all. If you squeeze them and they are slightly soft, refrigerate them. They will be ready to make into guacamole for at least a week, but don’t wait too long!